Gravlax from Andfjord Salmon with Norwegian aquavit
"I use Norwegian aquavit in my version of gravlax, which we will serve with very good butter baguettes, sour cream, and roe," says Rognan.
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Ingredients
- 1 Back loin fra Andfjord Salmon
- 500 g Salt
- 0.8 dl Sugar
- 1 1/2 dl Crushed black pepper
- 2 tsp Dill
- 1 pcs Aquavit
- 2 tbsp Sour cream, each serving
- 1 tsp Trout roe
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